Rhubarb Eton Mess - cooking recipe

Ingredients

8 stalks rhubarb, trimmed, cut into 1 1/4 inch pieces
1/3 cup strawberry liqueur
2 cups heavy cream
2 None vanilla beans, seeds scraped out
9 None meringue nests, broken into pieces

Preparation

Combine rhubarb and strawberry liqueur over medium-high heat. Cook, covered, for 8-10 mins, until rhubarb is soft. Remove from heat and spread on a baking tray to cool. Freeze for 15 mins.
Meanwhile, whip heavy cream and vanilla bean seeds to soft peaks.
Distribute 1/2 of the meringue pieces between 6 serving glasses. Top with poached rhubarb and a dollop of whipped cream. Repeat layers. Serve immediately.